we try

Let's face it, sometimes we just need cake.  And we just can't wait any longer than five minutes.

Perhaps need isn't quite correct. Except sometimes, I just really, really want it. That's sort of close isn't it?  And yes, this IS a recipe for a five minute cake.  From start to finish even!

And rarely, albeit very rarely, do I not feel like stepping foot into the kitchen. Or I just haven't planned for my chocolate pangs in advance. This, I do not recommend. Always plan in advance for dessert, or risk the possibility of going without. I recommend that even less.

However, that being said. It happens that there is no dessert in the house. Otherwise known as a state-of-emergency. But if you're moving, or just tired of the winter (supposed to be spring) weather we've been having, sometimes you gotta do what you gotta do.

Perhaps you've heard of cake in a mug? In the microwave? Now, before you completely roll your eyes back in your head and start snoring, this isn't your ordinary microwave cake. I've had those, microwave cakes, and yes, they aren't usually good.

But this one?

It's good. In fact, it's really quite extraordinarily fine. It is a little extra good with a smidge of ice cream, whipped cream, or even a bit of a creamy liqueur. I prefer it with bacio ice cream.

The best part about the whole thing? It takes barely a couple minutes to get all the ingredients into the mug, a few stirs of a spoon, and the only dirty dishes are a couple spoons, a fork, and a mug. That's it. I did mention that this is actually GOOD right?



Quick Cake in a Mug - aka Five Minute Chocolate Cake

large coffee mug
4 tbsp flour
4 tbsp sugar
2 tbsp unsweetened cocoa powder
3 tbsp coconut oil (or canola)
2 tbsp egg (whisk with a fork first)
3 tbsp chocolate chips
3 tbsp milk

1. Vigorously stir all of the ingredients together.
2. Microwave on high heat for 60-90 seconds, until steaming hot, and the batter is firm all around. Let cool slightly before devouring!
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game food, well kinda

I'll admit it.  I didn't even watch the Superbowl game yesterday.  Not even the half-time show.  Well, I saw a snippet, but it was just so unbearable I figured, why bother?  We don't even get the good commercials in Canada anyways.  I had a baby to play with, so that was more fun.

We did make some game-style food anyways.  There were mini-calzones stuffed with capicollo, basil, mozzarella, and vegetable spread.  We also made a version of the famous sandwiches available at the Nerbone food stall located in the Mercato Centrale in Florence.  Basically, it's a better version of beef dip, what it was destined to be in a better life.  Boiled meat doesn't sound quite as appetizing does it?  Bollito does though!  Then we had walnut and chocolate chip brownies with Nutella ice cream for dessert.  Somehow the only shot of that was... after the fact.

I make the dough, and Jeff makes the calzones.  Once again, the secret is a very, very hot oven.  We use a pizza stone pre-heated to 550 degrees Fahrenheit on convection.  Also, when it is cold outside, I place my dough in the microwave to rise.  I turn it on for 30 seconds, and let the dough sit for as long as time allows.




I think they look sort of cute. But, I like the look of raw dough; it looks so cushy!


If only my oven was always full of these little puffs of deliciousness.... sigh.


Yum.


Here's the resulting bollito, served on a crusty roll with salsa verde with parsley and capers, all alongside some broth for dunking. It was adapted from David Rocco;  we used a whole roast, and cooked it for a few hours.  You could actually cook it indefinitely.  The tender meat, and soft carrots from the broth was great for baby too.  I missed the chile sauce, but it just didn't happen.  There's always next time!


Apologies! The brownie recipe is here, and the bacio ice cream recipe is here though!


p.s. I know I promised fries. Soon! I promise! I also need to tell you about Charcut! Okay, now it's all in writing, it has to all get done. Stay tuned.
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homemade dark hot chocolate mix & marshmallows too

Homemade. Yes, the marshmallows too!

I thought it would make cute gifts I could give friends and family for the holidays. The best part is that the marshmallows are good for a few weeks, at least. So, if I missed seeing someone on a particular day, it wasn't like their foodie gift would become any less indulgent, as it might with say, cookies or fudge.

I put them in these cute little cellophane bags, and tied them with a little green bow.


I like that the ribbon is green, so it's festive, but not too overdone.


I found these sweet gift tags, and scribbled the cooking instructions on the back.


I did say cooking instructions, because I added cornstarch to the mix to make it a little thicker, and in my mind just that much richer. It does need a bit of whisking, or forking, if you will, and a tad of time to simmer. The cornstarch also helps to create the illusion of dairy, so you can use water or other non-dairy beverage to avoid dairy altogether.


I have to admit though, that I did just happen (an accident of sorts) to consume vast amounts of hot chocolate and marshmallows, just to be sure that I had the mix just right. It was tough, but it appears, I am yet unscathed!


So far, that is... These homemade marshmallows are incredible. Next time, I will scrape in the seeds of a vanilla bean.  Crushed pink peppercorns would also be fun with all their little pink bits peeking out.

I mean really.


I forgot to mention that the hot chocolate mix has grated dark Callebaut chocolate. It's just so wrong that it's good. Leave a cup of this out for Santa, and he'll surely never leave.


Homemade Hot Chocolate Mix

1 cup Callebaut Dark Chocolate Chunks
1 cup cocoa
1 cup granulated sugar
1/3 cup cornstarch

For the mix:
1. Place the chocolate chunks in a food processor, and pulverize until nearly a powder. I suggest wearing ear plugs!
2. Combine the ingredients together in a large bowl, and stir until well combined

For a serving:
1. Warm one cup of whole milk slightly.
2. Add 1/4 cup of the hot chocolate mix, and whisk.
3. Continue to heat until the milk simmers, and the mixture has thickened slightly. It should resemble the consistency of heavy cream, but not quite so far as a pudding or yogurt. Add marshmallows, and enjoy!

Homemade Marshmallows

3 packets of Knorr unflavoured gelatin, or approximately 2 1/2 tablespoons of unflavoured gelatin
1 1/2 cups granulated sugar
1 cup corn syrup (light or golden)
1/4 tsp kosher salt
1 tsp best quality vanilla, or the inside of a vanilla bean
plenty of icing sugar (confectioners' sugar)
candy thermometer
pastry brush

1. Combine the gelatin and a 1/2 cup of cool water in a mixer with a whisk attachment. Allow to rest for a half hour, or as long as it takes to make the candy syrup below.
2. In medium-size saucepan, combine the sugar, corn syrup, salt, and a half cup of water. Heat to medium, and stir only until the sugar has dissolved. Stop stirring.
3. Fill a small bowl with water, and use it and the pastry brush to dissolve any remaining sugar crystals that are clinging to the sides of the pan. Be semi-generous with the water.
4. Begin to monitor the temperature with a candy thermometer. Be careful! Bring the mixture to 244 degrees Fahrenheit, and then remove from heat.
5. Being careful, pour the syrup into the mixer with the whisk attachment. Starting slowly, whisk until the total amount has tripled in volume, approximately 10 minutes in length.
6. While the mixture is whisking, place nearly copious amounts (a little less than a 1/4 centimeter) of icing sugar in the bottom, and slightly up the sides of a 9 x 9 baking pan (metal or glass).
7. Spread the whipped marshmallow into the pan, and allow to cool and dry for at least twelve hours. No need to cover.
8. Using a hot knife, loosen the marshmallow from the sides of the pan. Turn the gigantic marshmallow out onto a cutting board. Have more icing sugar at the ready. Continue to rinse and heat and dry the knife. Slice the marshmallows into desired sizes, and lightly dust with more icing sugar to prevent the creation of another giant marshmallow.
9. Place the marshmallows in an airtight container, and therefore, ready to be enjoyed!
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perfect chocolate chip cookie

I have made a lot of cookies. So very, very many cookies. It is difficult for me not to, because as soon as I make them, they disappear nearly instantly. Quite miraculous. The more I make them, the faster they disappear. Perhaps my technique is improving?  My technique of demolishing them before they even hit the cooling rack.

One thing I do know, is that despite my vast amount of cookie consumption, is that the cookies found here, and here, are good. Quite good in fact.  The best part is the sprinkle of fleur-de-sel over the top, but I found it worked best if the cookies were removed from the oven part way through their journey for a little salt shower.

And I have this complex about cookies, specifically chocolate chip cookies. You know, how chocolate chip cookies seem to only be good for only the split-second they come out of the oven. Well, these cookies are amazingly delicious even the very next day. That is, of course, if they last that long.
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brownies, to live for

These super-chocolatey (is that even a word?) and walnut brownies are from a fabulous book by Bev Shaffer, and is aptly named Brownies to die for! Of course, I want to make everything cover to cover. I mean who isn't a sucker for Rocky Road Frosted Brownies, or brownies with All the Time in the World Caramel Sauce?  Got me, hook, line, and sinker.

I like the Old Fashioned Brownies for the everyday brownie, that is actually quite extraordinary.  No special ingredients required, and no ensuing brownie strike just because there's no chocolate in the house.  Cocoa it is, and it's amazingly delicious.  Everyone who has a taste will beg for the recipe, but will probably start by begging for more.

Old Fashioned Brownies adapted from Bev Shaffer

1/2 cup cocoa powder
2 cups flour
2 cups sugar
1 cup softened butter
2 large eggs
2 tsp vanilla
1/2 cup walnuts
1/2 cup chocolate chips

1.  Pre-heat the oven to 350 degrees Fahrenheit.  Spray a 13x9 pan with non-stick cooking spray.
2.  Using an electric mixer with a paddle attachment, mix together all of the ingredients, except for the walnuts, and chocolate chips.  Mix those in after everything else is thoroughly combined.
3.  Bake for 20 to 25 minutes, until an inserted toothpick comes out clean.  Allow to cool before cutting.  Enjoy, and do share... at least a few!

p.s.  The batter will seem impossibly thick, but it squishes in nicely with some wax paper.

p.p.s.  These can also be made into a most excellent thicker brownie in an 8x8 pan.  Bake for approximately 40 minutes.
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Luscious & Warm Hazelnut Crusted Goat Cheese

And dinner too. Last night, was a bit of a rush. But there was still so much goat cheese in the fridge, that luckily Jeff was able to pull together dinner, while I pulled together the simple salad with the goat cheese rolled within a thin layer of finely crushed hazelnuts.

Okay, so Jeff did have some help from some sockeye salmon which were already in a marinade in the freezer, and did I forget to mention that the dinner guests a couple nights back brought an entirely enormous laundry basket overflowing with fresh produce from the garden? Yes, the garden! The new potatoes and gorgeous carrots we consumed for dinner were just the tip of the iceberg. Dessert was a scoop of dreamy, creamy peach, cinnamon, and port ice cream.

Encrusting the goat cheese and pairing it with a strong green, like spinach or arugula, and with an acidic vinaigrette like lemon, honey, and olive oil is simple and quick too.  Finely chop hazelnuts in the food processor. Roll the goat's cheese in the hazelnuts. Just toast the outside in a preheated, nonstick pan, for approximately thirty seconds, plus or minus. Keep an eye on it, as it will burn quickly. Be ready to eat!






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chocolate and peanut butter sandwich cookies

oatmeal peanut butter chip AND chocolate chip cookies sandwiched with chunky peanut butter and nutella I am a sucker for cookies. Particularly ones with oatmeal. Or is it the chocolate? Or perhaps the peanut butter chips? Who cares when the cookies are soft and oh so very gooey? I found the inspiration for these fun little sandwiches in the adorably delicious book by Alyssa Torey, More from Magnolia Bakery. Yes, the same NYC bakery with equally delightful cupcakes. I just loved the idea of having peanut butter chips in an oatmeal cookie. And, while peanut butter chips are good on their own, I had to experiment of course, they seem just a little bit better when half the chips are chocolate. Butterscotch chips are an awesome stand-in for the peanut butter chips on short notice. When paired up with nutella or peanut butter into cute little sandwiches, things get even more enticing. Your kitchen will soon be standing room only, just wait. Oatmeal Peanut Butter Chip and Chocolate Chip Cookie Sandwiches with Nutella and Peanut Butter Ingredients: 3/4 cup butter, softened 3/4 golden yellow sugar 1/2 cup white sugar 1 egg 2 tsp best-quality vanilla 1 cup flour 1 tbsp cornstarch 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 2 1/2 cups quick-cooking oats 1/2 cup semisweet chocolate chips 1/2 cup peanut butter chips or butterscotch chips 1. Pre-heat the oven to 350 degrees Fahrenheit. 2. Cream the butter and sugars as much as you can. A mixer is great. 3. Add the egg, and vanilla. Stir, stir, stir. 4. Then simultaneously add the flour, cornstarch, baking soda, salt, and cinnamon. Mix, mix, mix. 5. Add the oats, and work those forearms, or get a mixer. 6. Add the chips of choice. I love the chocolate peanut butter combo. 7. Using an ice cream scoop to dole out the dough, place teaspoon size amounts onto a baking sheet. Bake for approximately 5-6 minutes. Remove from the oven, and gently flatten with a spatula. Place back in the oven for another minute or two. The cookies should still be quite soft and appear nearly raw in the center. This is key to achieving perfectly soft cookies. Remove the cookie sheet, and allow the cookies to cool for a minute or two before removing to a cooling rack. 8. Devour as many as you can before your newly found friends do.
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figs, figs, figs

I am currently working on typing in the dark with one hand, while the other hand cares for baby. It takes a good bit longer than normal, but in the meantime, I love the cuddles. So I guess I'm a good chunk busier, as nearly everything gets interrupted in the process. I am convinced that many women lose their pregnancy weight because babe conveniently wants to eat at the exact same time. And short of being spoon-fed by someone else... getting to eat can easily become a production for Moms, or at least me, cooking aside. I don't know about you, but when I'm busy, I still want to eat and eat well at that. And who isn't busy baby or not? Food still has to be tasty, and not necessarily complicated. Dishes which exemplify the individual exuberance of an ingredient without being overwhelmed by other flavours. I like the simplicity of this recipe, but more importantly the ingredients involved. There isn't one ingredient which I couldn't tout endlessly as "the best thing ever", and happily chirp about their individual yumminess. I could pathetically wax poetic about figs alone for hours on end. Apologies already for Ripe figs are so succulent and juicy, but also have a deliciously delicate flavour that is effortlessly highlighted by something a little sweet. Mascarpone seems so very sinful, and calorie-wise it certainly packs a punch. But I'm still a sucker. Then the balsamic just adds a little tang to the party, and another hint of sweetness too. Do keep in mind that I am not using balsamic vinegar that I would on a salad, but essentially a reduced form of balsamic. It is becoming easier to find in gourmet shops, but I did happen to come back with it from La Perla Salumificio in Langhirano, Italy. Yes, I was a little dismayed to find the same thing after arriving at home... It isn't impossible to reduce from balsamic on the stove, although watch your nose hairs! Alternatively, an aged bottle of balsamic can also be used, at your pocketbook's peril of course. Honey is a classic pairing that is easy to find in the pantry in a pinch. Figs, Mascarpone, and Balsamic Crema Ingredients for one serving: 2 figs, sliced in quarters 1/4 cup mascarpone cheese 1 tbsp sugar, more or less drizzle of balsamic crema, reduced balsamuc, aged balsamic, or honey 1. Combine the sugar with the mascarpone using a fork. 2. Using two spoons, create a scoop of mascarpone, but it doesn't need to be too fussy. Place on the serving plate with the sliced figs. Drizzle with something sweet, and enjoy!
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chocolate chip cookies for the new house

This cookie looked lonely. So I helped it. Yes, I made chocolate chip cookies. I had to test the oven of this new house to make sure it didn't just look pretty. I thought about calling the new house a home, but the thing is, not all the cookies have been devoured yet. Although, the house is getting there. Probably having some furniture in the living room and the kitchen would help the home front along. The cookies were a good start though. I know I don't need an excuse to make chocolate chip cookies, but how else was I to know if the oven will really cut it? I mean if it burnt all the cookies, or wouldn't bake them at all, then surely we would have to move out, right? Maybe not, but I do like to test out an oven based on it's cookie baking abilities. They can be finicky you know, and I had to double check...just in case. Yes, this IS coming from someone who in her student days was able to bake chocolate chip cookies in a toaster oven. It's not impossible trust me! Just laborious. One of my favourite chocolate chip cookie recipes is from Anna Olson (yes another one of her cookie recipes, but they are great recipes!). Simply fabulous. No extra ingredients for flavour or texture, but this recipe is classic. And yes, the cookies stay soft on the inside from the addition of the corn starch. I now add a couple teaspoons of cornstarch to nearly every cookie recipe, it works that well. Once I have the batter made, I scoop out slightly smaller than golf ball size amounts, with an ice cream scoop, onto a silicone lined baking sheet. The trick is to put the cookies into the oven for a few minutes before removing them to slightly squish with a spatula. Before I squish them, they look a little less than raw, but not too cooked either. I find this keeps the cookies softer, and helps them cook evenly for the last few minutes. I place the squished cookies back into the oven for another 4-6 minutes. It is important to pull the cookies out while they are just a tad golden around the edges, but still appear just a little raw in the center as they will continue to cook. Chocolate Chip Cookies Adapted from Anna Olson Ingredients: 3/4 cup butter, softened 1 cup golden yellow/light brown sugar 1/4 cup granulated white sugar 1 egg 1 tbsp vanilla 2 cups flour 1 tbsp cornstarch 1 tsp baking soda 1/2 tsp kosher salt 1 cup chocolate chips 1. Preheat the oven to 325 degrees Fahrenheit. 2. Thoroughly combine the butter, and the sugars. Add the egg and vanilla until well combined. 3. Add the flour, cornstarch, baking soda, and salt. Thoroughly mix. Add the chocolate chips until combined. 4. Using an ice cream scoop, place 8 pieces of dough onto silicone lined baking sheets. Place the sheet into the oven for 4-6 minutes. 5. Remove the pan from the oven and slightly squish the cookies using a spatula. If the dough appears to be too gooey to squish, then place back into the oven for another minute or two. 6. Continue to bake for another 4-6 minutes until the cookies are just barely golden around the edges, and still have a slightly raw appearance in the middle. This will help to keep them soft. 7. Allow the cookies to firm up on the cookie sheets for another couple minutes before removing them to a cooling rack. Allow to cool only briefly before transferring to a sealed container, that is if there are any left of course! Enjoy! And do be kind enough to share.
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scrumptious oatmeal raisin cookies

Cake is great, and so is pie. Cobbler is nice. But, I really love a good cookie. What should a cookie have to make it so very, very good? Nothing makes a cookie so very good as a little crisp on the outside with a soft and buttery inside. A little bit of surprise is also extra nice, whether it's chocolate chips, nuts, or raisins. And I'll admit that there is no comparison between homemade cookies and nearly anything bought, unless of course you can enjoy them freshly out of the oven. There has to be that little something that makes you coming back for more, yes? There has to be at least a million different versions of recipes for chocolate chip cookies, but finding a really delicious recipe for a cookie without chocolate can be a bit of a challenge. Sometimes the perfect oatmeal cookie is just what is on order. It has a little sugar, a little spice, and similarly is very, very nice. I've made these cookies for a few years now, thanks to Anna Olson, but more recently the recipe has taken a twist; when I didn't have all of the ingredients, but sometimes you just can't stop the urge to make some cookies. I use maple syrup instead of molasses, and light brown sugar instead of demererra, and a couple little tweaks here and there. Luckily, they turned out better than ever. Oh darn. I do have one apology; these cookies will not last long. Not because they will become dry or stale, but because you probably will need to make a double batch. Your doorbell will ring with long lost visitors, and perhaps even strangers. Be prepared. Oatmeal Raisin Cookies 2/3 cup softened butter 1 cup golden brown sugar, packed 1 egg 1 tbsp vanilla 1 tbsp maple syrup 1 cup flour 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg (preferably freshly grated) 1 cup slow cooking oats 1/2 cup quick oats 1 cup golden raisins 1. Pre-heat the oven to 375 degrees fahrenheit. Beat together the sugar and butter, until well combined (I use an electric mixer, but this can also be done without. You will deserve at least one extra cookie straight away) 2. Add the eggs, vanilla, and maple syrup, and mix well to combine. 3. All at once, add the flour, baking powder, salt, cinnamon, and nutmeg. Mix to combine, but don't overdo it. 4. Add the oats, raisins, and then combine. 5. Prepare two large baking sheets with silpats, or parchment paper. I like to use an ice cream scoop to release the dough onto the sheets, but I do not fill the scoop. I fill the scoop 1/3 to 1/2 full, and then release. Shocker, I don't even press the dough down. Just trust me. 6. Allow the cookies to bake until just barely cooked on the outside, but still quite raw on the inside, approximately 8 minutes. Remove from the oven, and squish down with a spatula. Immediately, place back into the oven. This technique helps me to keep the inside nice and soft, but the outside of the cookie will have a hint of crispness. Bake another 3-5 minutes, about 10-12 minutes in total.
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crack pie

So much going on. Yes, my tummy is getting bigger, and we are also *almost* buying a new house. Well, not a new house, but new to us. This gets quite complicated, as it seems that this is the third house we've really liked, and the status of jumping through each hoop seems, to become more complicated as each day goes by. I'll be surprised, no, I'll be shocked if we actually end up with this house at this point. Luckily, we don't have to move.... Let's just say that although, try as we might, there are a lot of unforeseen reasons why the deal never quite comes to complete fruition. Take the first house for example, it was gorgeous, with hundreds of thousands of dollars of renovations done to it. But, there were absolutely no permits for any of it. Nope, none. So essentially if the house blew up, our insurance would be void. Quite fabulous don't you think? But I have to hurry up and tell you all about crack pie. Yes, CRACK PIE, as in crack the drug. It really is supposed to be that addicting, and I'd say it lives up fairly closely to its name. This is especially true as it seems I am not much of one for sweets right now, but more for salty type foods of nearly any Asian origin. No one has yet disdained this pie, and Jeff has certainly indicated his hype for the addictiveness of these pies. He is swooning as we speak. I first read about crack pie in the Los Angeles Times, and figured, if there are oodles of people who are willing to pay $44 per pie from Momofuku's Milk Bar in NYC, then it must be good. And I must try it, especially since the recipe was on the very next page and low and behold I had all of the ingredients. Hooray! So what IS crack pie? Well it's has a cookie crust, and not the graham cracker type, but more of an oatmeal cookie dough. Then, it is full of cream, egg yolks, butter, and brown sugar. Need I say more? Okay, but it I have been told it is like a pecan pie without the pecans, or a butter tart without any nuts or raisins. It's sinfully sweet, and rich all in one. Oh right, except this recipe makes two pies, just in case. Momofuku's Crack Pie (very loosely adapted from LA Times, but I had to share it!) Makes 2 pies (freezes very well) Note added by LATimes: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Cookie for the Crust: 2/3 cup plus 1 tablespoon flour Scant 1/8 teaspoon baking powder Scant 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup softened butter 1/3 cup golden brown sugar 3 tablespoons sugar 1 egg Scant 1 cup instant rolled oats (smaller pieces than regular oats) 1. Preheat the oven to 375 degrees fahrenheit. 2. In a medium bowl, combine the flour, baking powder, baking soda and salt. 3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. 4. Whisk the egg into the butter mixture until combined. 5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated. 6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until just barely golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Once cooled, scrape the cookie with a knife and fork into pieces for the crust. Crust Crumbled cookie for crust (above) 1/4 cup butter 1 1/2 tablespoons (3/4 ounce) brown sugar 1/8 teaspoon salt Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Using a piece of wax paper, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling. *I found it quite difficult to get much of the cookie crumb up the sides, but it still turned out fairly well. It seems a bit short on crust. Crack Filling 1 1/2 cups sugar 3/4 cup plus a scant 3 tablespoons light brown sugar 1/4 teaspoon salt 1/3 cup plus 1 teaspoon skim milk powder 1 cup melted butter 3/4 cup plus a scant 2 tablespoons heavy/whipping cream 1 teaspoon vanilla extract 8 egg yolks 2 cookie crusts (as above) Icing sugar, garnish 1. Heat the oven to 350 degrees fahrenheit. 2. In a large bowl, whisk together the sugar, brown sugar, salt and skim milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. 3. Whisk in the egg yolks. 4. Divide the filling between the 2 prepared pie shells. 5. Bake the pies for 15 minutes, rotating their position occasionally. Then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10-15 minutes. Remove the pies and cool on a rack. 6. Refrigerate the cooled pies until well chilled, at least 45 - 60 minutes. The pies can be served cold or at room temperature (but are generally favoured cooler). Dust each slice, or the entire pie with powdered icing sugar before serving. Thanks to the LATimes for posting this deliciousness...... p.s. I'll keep you posted on the house. It has a spectacular kitchen!
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fleur de sel caramels

Now you see them, now you don't. Santa liked them a lot too. These little caramels disappear as soon as anyone gets their hands on them. Soft and pliable gooey caramel. What's not to like? Oh, and it's just a little bit salty to keep enticing you to coming back for more. These are not impossible to make, but I suppose they are are also not incredibly difficult to make if you don't mind potentially burning down your house with bubbling sugar on the stove and if you have a hefty arm to slice and dice the pieces into bite-sized morsels. Not impossible, but not entirely without effort and patience either. Although, once you try them, you won't really care if they take a little effort. If you like caramel, and even if you think you don't, after you try these caramels you will change your mind, and be convinced to make these; or so I've been told by many a new lover of caramel. Fleur de Sel Caramels Adapted from Julie van Rosendaal's blog, Dinner with Julie, who in turn adapted the recipe from Alice Medrich's Pure Dessert. Thanks Julie! 1 cup golden corn syrup 2 cups granulated sugar 1 tsp fleur de sel 2 cups whipping/heavy cream 2 tbsp butter 1 tsp pure vanilla extract fleur de sel or flaky sea salt (such as Muldon) 1. Carefully line a 9x9 pan with aluminum foil, trying to avoid excessive creases, and spray with canola oil, your best bet to get all those nooks and crannies. 2. In a small saucepan, put the cream on medium-low only to bring to a small simmer to be ready by the time step 3 is completed. 3. In a heavy-bottomed saucepan, or saucier with a lid, combine the corn syrup, sugar and salt on medium heat. Stir to combine, and as soon as it gets closer to being combined, alternate between stirring and wetting down the sides with a wet pastry brush. Keep a small bowl of water, and the pastry brush near. Continue alternating until the sugar is well combined and any remaining granules of sugar on the side are combined in the mixture. When the mixture begins to bubble, cover with the lid for three minutes. 4. Uncover the pan, but do not stir. Do wet down any pieces of undissolved sugar on the edge of the pan with the pastry brush. Attach a candy thermometer (I prefer electronic), and continue to cook until the mixture reaches a temperature of 250 degrees fahrenheit. 5. Immediately remove from the heat, and stir in the butter, and the hot cream shortly after. Continue to stir; do be careful, as this can spit and sputter everywhere. 6. Place the pan back on the heat, and continue to stir and cook until the thermometer reaches a temperature of 240 degrees fahrenheit. This might require some time, but do not increase the heat too high, as the risk for burning increases. However, it is quite likely the the heat will need to be raised to a medium-high heat. The mixture will become quite thick, and it is advisable to stir with oven mitts on, or very thick skin. 7. Remove the pan from heat, and add in the vanilla extract. Pour the candies to be into the foil-lined pan. Let it set for a few minutes, and then sprinkle over additional fleur de sel. 8. After 3-4 hours the caramel can be cut into pieces. Using a heavy wooden cutting board, and a large heavy-duty knife, carefully slice the caramels into the desired size. It seems to work best with one large solid downward motion, virtually breaking the pieces apart even though they are soft. Be sure to cover the caramels immediately in an air-tight container, separated with layers of wax paper. Be certain to share these delightful little treats!
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cookies for santa

These are the cookies I'm leaving for Santa tonight. I sure hope he likes them! Don't worry, I'll leave some carrots for the reindeer too. I wouldn't want them to go hungry when they are working so very hard hard. When I've recovered from all this baking, I'll share the recipes, but from the top right and going clockwise are Florentines, Pecan Turtle Fudge, Fleur de Sel Caramels, Joel's Dulce de Leche Cookies (Alfajores), and Chocolate Crackle Cookies. I hope you have a wonderful holiday with your family and friends. Merry Christmas!
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world's richest chocolate-hazelnut ice cream

This is so unbelievably rich, you will hardly believe it. I prefer to make ice cream from absolute scratch for my own peace of mind. But, in a pinch, this will do much more than make do. It's absolutely sinful. 1 can of condensed milk 2 cups of whipping cream 1 cup of nutella 1. Place an empty container, that will later hold the ice cream, into the freezer to cool. 2. Combine the ingredients in the blender. Decide who will lick the nutella spoon. 3. Pour the mixture into the ice cream dasher, and freeze according to manufacturer's directions. 4. Freeze for at least another 1-2 hours, depending upon freezer temperature. 5. Serve, and do at least try to share.
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creamy, dreamy chocolate layer cake

A chocolate layer cake that is impossibly difficult to resist. In fact, that is the original name for this to-die-for cake, but no one really seems to know where the recipe is from. I just have a photocopied magazine page that might be at least twenty years old, perhaps from Woman's Day or Family Circle, which sounds a little peculiar for such a divine cake, but just trust me. I know it looks quite sweet, and while the recipe isn't unsweet, the lovely thing is that it's not excessively sweet. The recipe doesn't call for chocolate, but uses cocoa instead, and I think that helps. Lately, I have tended to ensure that I have plenty of dark chocolate on hand just for baking, but a recipe with cocoa is also more precise in my eyes. There are fewer quirks between brands of cocoa than chocolate, and that's ignoring the measurement of chocolate altogether...sometimes ounces, sometimes grams, it always seems to fluctuate depending on where the recipe originated from. I also added a shot of espresso, to enhance the overall chocolate factor, just in case. Frosting. I LOVE this frosting. It is absolutely fabulous. The best frosting recipe I know. It's essentially whipped cream with whipped cream cheese. Who doesn't love whipped cream? And cream cheese icing is right up there godliness, but I prefer chocolate icing overall, and this frosting recipe over chocolate icing. This just pillows and oozes over the cake; not too sweet, but just right. Last weekend, it was my niece's sixth birthday dinner, so I pounced at the opportunity to make this cake. My mother used to make it for birthdays of her friends, when I was small. Of course I loved the cake, but I liked the beater's too. Perhaps I should say licked. No, it's not the cutest cake for a child, but it's so impossibly chocolatey, and ridiculously rich, that no one can refuse. And besides, how much cake does a child eat? Ok, ok, I'm just joking, but her adult compadre's did devour our fair share. But can you blame us? But check out the hue of the two different cocoa's I used, one was a store-bough dutch-processed cocoa (the light cocoa), and the other was purchased at Calgary's Bernard Callebaut (darker). Curious isn't it? More often than I care to admit, I have added unsoftened butter into the mixer, and expected it to work itself out. Try to pull out the butter soon enough, at least an hour in advance, and slice the butter into little chunks. When I remember to follow this simple step, I breathe a huge sigh of relief, since it saves many attempts at slicing the butter with a knife in the mixing bowl... Never forget to grease a cake pan for a layer cake, unless of course you like fewer layers. But I try to think of greasing the pan as a nice way to moisturize in the dry season. Yes, it is impossible to resist, but it is also impossible to slice a small piece due to the layers. Oh darn! Creamy Dreamy Chocolate Layer Cake Adapted from Diane Mogelever Cake Ingredients: 3/4 boiling water 3/4 cup unsweetend cocoa powder 1 shot espresso 1 cup buttermilk 2 1/2 cups unsifted-all purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup (1 1/2 sticks)butter, softened and divided into smaller chunks 2 cups sugar 4 eggs 1 tsp vanilla Frosting Ingredients: 1 container (8 ounces) whipped cream cheese 2 cups whipping cream (heavy cream) 1/2 tsp vanilla 1 1/4 cup icing sugar (confectioners' sugar) chocolate curls for garnish 1. Preheat oven to 350 degrees (f). Grease and flour 3 9-inch-round layer-cake pans. 2. In an medium-sized bowl, pour boiling water and espresso shot over the cocoa powder to dissolve the cocoa. Whisk out the lumps. Add the buttermilk to cool the mixture. Set aside. 3. In another medium-size bowl, combine with a fork: flour, baking soda, baking powder, and salt. 4. In an electric mixer with a whisk attachment, beat on medium speed - the softened butter (divided), and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla. 5. Beat dry ingredients into butter mixture, alternating with cocoa mixture - beginning and ending with dry ingredients. Pour into the prepared pans, dividing the batter equally. 6. Bake approximately 25 minutes, or until an inserted toothpick comes out clean. Cool on wire racks for at least 10 minutes. Then turn cakes out of pans onto the racks to cool completely. 7. Prepare the frosting: In an electric mixer, beat the container of whipped cream cheese on low to soften. Beat in 1/2 cup icing sugar until smooth. Add vanilla. Beat in another 3/4 cup icing sugar until smooth. Add 2 cups whipping cream and slowly increase the speed until high. Beat until stiff. 8. To make the chocolate curls use a vegetable peel on room temperature chocolate. Carefully slide onto the top of the cake. 9. To assemble the cake, place one cake layer on a serving plate. Spread over one-third of the frosting with a spatula. Stack with another cake layer and repeat with another third of frosting. Repeat with the final layer, and the remaining frosting. Sprinkle over the chocolate curls. Refrigerate until ready to serve.
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tiramisu that is over the top

Yes, I know. You've had tiramisu before. You have probably made it before too, and really, how could it be bad? Tiramisu is a little bit like that friend who says they are having a bad hair day, when really her hair is to-die-for even on her worst day. Besides there's just one sole wispy hair, not an entire head of frizz. It is impossible for tiramisu to be really bad, well, at least in the sense that if there are good ingredients, and they are all mixed together, then it just has to be good. Even on those really frustrating days when you can't even get a nice-looking piece out of the dish, it still tastes so dizzingly good. Now I've made my share of tiramisu's before, including one for my friend Allison's wedding shower. It was good, but the funny thing is that this recipe comes from a gift I received. I received a stellar gift - a cookbook, Antonietta's Osteria de Medici cookbook, and I always gush over cookbooks. I just can't help it. This obsession with cookbooks has pretty much always been the case. It started when I used to become giddily excited when the local designer home magazine would arrive at our doorstep, and I would secure myself away to devour the contents. In one issue, a lady had a gorgeous shelf in her kitchen just for her cookbooks. Her cookbooks were the favourite thing about her kitchen, and an over-the-top kitchen it was. I was instantly jealous. Of course, the book has a recipe for tiramisu, and it wouldn't have caught my attention, except that this particular recipe for to-die-for tiramisu does have a few intriguing secrets. I became hooked when I began thumbing my way through Antonietta's recipes. Osteria de Medici is a local restaurant which is popular with celebrities, and I thought the recipe sounded, well a little bizarre. Now, I haven't actually eaten at Osteria de Medici, nor have I been to one of Antonietta's cooking classes, but I was already too far into this recipe to think about turning back, I had to try it. What is so intriguing you ask? Well the recipe asks for the egg yolks and the sugar to be whipped on high for a half-an-hour! I told you it was a little strange. Oh, and it gets better, it calls for over one-liter of espresso! A litre!!? I'm all for trying new things, but I did have to draw the line somewhere. Whoa. Needless to say, I immediately set out to change the recipe. Not just because I felt like it, but if I don't have the ingredients, I'm not going to run out and buy every little thing. Besides, when I imagine nonna making this recipe, chances are good that the stores are closed most of the time; nonna lives in a little hilltop village perched on the edge of a cliff. Is nonna really going to drive to the store, or walk up that cobblestone hill to get a little more of this or that? I doubt it. She just works with what she's got, and tells everyone to eat more regardless. Take it or leave it! I did take some pointer's from Antonietta's recipe. I did risk overheating the poor mixer to the point of exhaustion, by whipping the yolks and sugar for a half an hour. I thought it would be overkill, but, the final silky, creamy texture is completely worth the effort. Just don't plan any phone conversations to take place in the same room, or at least any important ones. I did also add espresso to the mascarpone mixture, which I had never done before. Although, I did nix the litre of espresso; I got it down to one and a half cups. Besides, I would have just eaten the rest of the package of savoiardi cookies with the remaining espresso and booze... just trust me this will work. There's a few other tweaks here and there. I hopelessly agree with Antonietta's serving suggestion, that the pan serves 6. Nice, heaping, generous servings they are! If you can eat just a little bit, then I am thoroughly impressed. Over-the-top Tiramisu Adapted from Antonietta's Classic Recipes 9x13 baking dish, or similar 8 egg yolks 2 cups sugar 500g mascarpone 48 savoiardi cookies (I prefer the ones with a little sugar sprinkled on one side) 1 1/2 cups espresso (short shots, yes!) 1/2 cup sweet marsala 1. Using a large glass measuring cup, prepare the espresso. Allow to cool, so as to avoid scrambled eggs. 2. Carefully separate the eggs, and place the yolks in the mixer with a whip attachment. Add the sugar. Whip on high speed for a half hour, scraping the sides down occasionally with a wooden spoon. The consistency will change slightly as the time progresses. 3. Add the mascarpone and 1/2 cup espresso to the mix. Slowly increase the speed to high, and whip another 5 minutes. 4. Mix the remaining espresso with the marsala. 5. Take one third of the the mascarpone and egg mixture and line the bottom of the pan. 6. Dip the savoiardi cookies in the espresso and marsala mixture, and line them up on top of the egg mixture. Be careful not to oversoak the biscuits, or the resulting mixture can be too strong. 7. Layer the remaining egg mixture and cookies, resulting in 2 layers of cookies, and 3 layers of egg mixture. 8. Cover with tinfoil (less likely to droop), and refrigerate overnight. Be patient. I guarantee you this is the hardest part.
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chocolate chip banana cake

Alright, so once again, it's cold out. Really cold outside. And right about at this time of year, I begin to ask myself why on earth anyone lives up here. Perhaps it wouldn't feel so very gloomy, if I didn't have such immediate access to the temperatures worldwide. I only have to gently brush the screen with the tip of my finger, and my phone tells me that just about everywhere is warmer than Calgary is at the moment. Okay, so I admit that most of the places I check are not in Canada, but surely, that is not an excuse. I am going to use the temperatures to continue to search endlessly for the perfect comfort food. As long as I have the time, you know? Luckily, I haven't had to search too far, as this cake has been in my Mom's recipe box for some time. Unfortunately, this cake has a terrible downside. The fragrant aroma of this cake can create temporary insanity and delirium, as my Dad and I would plot how we would eat as much of the cake as we could, and not have Mom notice. Generally, this meant we would have to eat it, and then blame the consumption on the other person, hoping that Mom would never really figure out the truth. Yes, it is a cake which has caused me to lie. I know, this is a terrible thing. A terrible, terrible thing. I do swear that I am not lying to you that it is a very good cake, one that will make you attempt to conceal the amount you have devoured, when it is was supposed to be cooling! Then, of all the faux-pas' one should never partake, is to lick one's fingers, and then... well you get the idea. It's a good cake. The other problem with the cake, is that it causes my Mom and I to argue. Yes, I know I shouldn't argue with my Mom. However, she only adds 1/2 cup of chocolate chips! It just makes me eat more of it to actually receive my fill in chocolate. Go with 3/4 cup of chocolate chips... or more if you dare. And just when you thought, that the cute little sundress hanging in the closet was no longer going to fit, well then you discover, that there are a lot of healthy things in this cake. There are five, yes five bananas. And oats, and whole wheat flour, and wheat germ. Only 1/4 cup of butter. Go on, it's okay. Chocolate Chip Banana Cake 1/4 cup butter + 2 tbsp applesauce 1 cup granulated sugar 2 eggs 1/2 cup butter milk (or 1/2 cup milk with 1 tbsp lemon juice) 1 1/2 cup mashed very ripe bananas (five bananas) 2 tsp vanilla extract 1 1/2 cup whole wheat flour (or regular flour) 1/2 cup wheat germ 1 cup rolled oats 1 1/2 tsp baking soda 1/2 tsp salt 3/4 cup chocolate chips 1. Pre-heat the oven to 350 fahrenheit, and line a 13 x 9 inch pan with baking paper. 2. If not using buttermilk, combine the milk and lemon juice in a glass measuring cup, and let stand. 3. Cream the butter and sugar. Add the applesauce, and the eggs. 4. Stir in the milk, bananas, and vanilla. Mix well, but it can still have a little texture of the bananas. 5. Stir in the flour, wheat germ, oats, baking soda and salt. 6. Mix to combine. 7. Add 3/4 cup chocolate chips, and mix one last time. 8. Evenly spread the mixture in the baking pan, and bake for approximately 35 minutes or until a toothpick comes out clean (chocolate excluded!).
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a little bit of heaven; vanilla and cardamom rice pudding

Ok, if you haven't figured it out yet, I absolutely adore rice pudding. And perhaps it seems like I am obsessed with many things, but I can't help but to come back to this one true love. I think this time, I got it right. This is the closest I've come to recreating Rice to Riches at home!! It is just so hard to really do it justice. Honestly, I'm not very fond of the photo below. It looks like a little girl in an overly poofy dress, when all of her friends no longer wear poofy dresses, but tailored frocks, and she's still toting the pink-patent shoes with a buckle, and a lacey pink headband. But seriously, this is the best rice pudding I've ever made. There is, allelujah, a secret. Custard! Why I continued to go on, thinking that I knew that was the key, but never really making it, is beyond me. It was never really rich enough, if chocolate was involved. Well now that I have the key, you will probably see several more rice pudding flavours strolling through in the next while, as I'm now pretty motivated and inspired.... definitely needing some improvement on the photo front.... Vanilla Bean and Cardamom Rice Pudding 2 cups arborio rice 4 cups water 1 1/2 cups whole milk & 1 3/4 cups whole milk 1 vanilla bean 2 egg yolks 1 cup sugar (divided) 6 green cardamom pods Rice: 1. In a 5-quart (or larger) saucepan combine the arborio rice and the water. Split the vanilla bean, and scrape the contents into the rice. Add 6 whole green cardamom pods. Cover, and bring to a boil. 2. Once boiling, lower the heat, and continue to simmer on low until the water is nearly all absorbed. 3. Once the water is absorbed, add 1 1/2 cups whole milk and 1/2 cup sugar, stirring gently to combine. Keep covered after ingredients are added. If the rice is nearly cooked before the custard is ready, turn the heat off, and remove from heat. Custard: 1. In the meantime, in a medium saucepan, bring 1 3/4 cups whole milk to a boil. In a bowl, combine and whisk the egg yolks, and 1/2 cup sugar, until resembling yellow ribbons. At first, it will not seem possible, but give it a minute and it will work itself out. 2. In a very thin stream, and only a little bit at a time, add 1/8 of the milk to the eggs; whisk as often, and as much as possible. Continue to whisk, and slowly adding the rest of the milk, bit by bit. 3. Pour the mixture back into the saucepan, and continue to stir on medium-low heat. Cook until the custard becomes *close to coating the back of the spoon, or five minutes, whichever happens first... (*close because an ice cream recipe would require 4 egg yolks, so it won't get quite as thick with 2 egg yolks). Rice Pudding - when the custard is prepared, and the rice is nearly cooked: 1. Remove the cardamom pods from the rice mixture. 2. Add the custard to the rice. Turn the heat to medium-low, and heat for approximately 4-5 minutes, stirring. The consistency should be thick and creamy, and not too dry in appearance, but not too soupy either. The rice should still be al dente. Turn off the heat, and remove from the burner. Keep covered until served. Enjoy immediately!
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